I would like to make a confession.

I like to eat fattening foods and I have a serious sweet tooth. 

I think cookies and cakes come from heaven and chocolate is the elixir of pure joy. 

I think brown sugar is made in paradise and when I sink my teeth into anything cinnamony, gooey and chewy I feel like I'm in eternal bliss.

Sadly, my waistline disagrees, and so do my thighs. It seems like my waist has an army of fat cells at its disposal and is constantly scheming and plotting for expansion, just like the British empire. My thighs are no different. If I were to eat what I love to eat, as in devour enough baked goods to feed a small army, my thighs would rebel and inflate to the size of Godzilla causing an invasion. Every time I move the government would have to declare a state of emergency and call in the military.

Now that I've shocked you with this image, let's move on.

I need to stay in shape for health reasons (under doctor's threat) and for my emotional well being (though my husband would argue that I don't have a heart so it doesn't make sense that I would experience emotion). Since I would like to remain healthy, alive and functioning, I've learned to make quick, easy and flavorful meals. 

So, what's for dinner tonight? I give you Picante Chicken Stir Fry...

hot & spicy... or spicy & hot... or whatever you're in the mood for.

Let's get cooking.

Starring: Chicken, seasoning, onions, green peppers, carrots, soy sauce, broth, and a bit of tomato sauce. 

I already had the chicken marinading overnight but this is not necessary. You can marinade it for 5 minutes right before you start. I forgot to take a picture of the marinade because I'm getting senile. But basically, you put the taco or fajita seasoning in a bit of water and pour over the chicken. Mix them to coat the chicken and let it sit while you grab the rest of the ingredients.

Get a pan ready or you can use a wok if you think pans are inferior. Turn on the heat. Pour some olive oil into the pan. Make sure the heat is all the way up to high because we want to seal in those chicken juices otherwise they'd be running all over the place. Not the chicken, the juices. If the chicken starts to run all over the place then you have a problem. You may have to start taking your meds again. 

Moving on...

Brown the chicken on one side then flip over to brown the other side. We want it nice and golden brown. Don't pay attention to the two big uncut breasts on the side. They're for another dish that we'll talk about in another post. 

I just like to make things ahead of time because I'm a total control freak and I'd rather spend my time updating my web site while I fight with the software that thinks being cooperative is like relinquishing control of the state and won't stop eating my pictures. Hmm.. maybe because they look so delicious. Ha! I crack myself up sometimes.

Okay, back to cooking...

When the chicken is done, remove it to a bowl, and then throw all the veggies in the pan.

Stir the onions, green peppers and carrot to get all those leftover chicken bits that are stuck on the bottom. Pour the soy sauce and stir. Then put the lid on and turn the heat to low for only one minute. We want to keep the veggies somewhat crunchy. Soggy veggies, while appetizing in a stew, just don't have the same effect in a stir fry.

Now, while the lid is on for a minute. Combine cornstarch and paprika. Add the broth and mix. As usual, forget to take a picture of the mixture. Airhead alert...

Turn the heat to high, remove lid and pour the broth mixture.

Throw the chicken back into the pan so it can get nice and happy with all the veggies and yummy sauce. Add the tomato sauce that's been waiting there patiently. I love tomato sauce. I think it adds depth to everything.

You know how there's a potato person, and a meat person, and a veggie person? Well, I think if there was such a thing, then I'd be a tomato person. I love tomato.

Stir the tomato sauce. Sprinkle some salt and pepper. Taste it to make sure it's happy. Taste it once more to make sure you're happy. Get distracted by your child who comes running into the kitchen to ask (i.e. complain) when food will be ready because she detected the delicious aroma and is claiming that she's hungry. 

Remove from heat and let it settle for a minute as the sauce thickens.

Pour it on some rice or pasta. I love Spaghettini with stir fry.

That just looks scrumptious... and the whole thing came together in under 30 minutes. You can't beat that on a Tuesday night. 

And I'll stop there otherwise I'll start to sound like Rachel Ray. She makes some good dishes, but she's like the Energizer bunny hopped up on speed.

ENJOY!

Picante Chicken Stir Fry (Dairy, Egg & Nut Free)
Makes 3 servings

3 Chicken breasts, boneless, skinless, cut into 1 inch cubes
1 Tbsp Taco or Fajita seasoning
1/4 cup water
1 tsp olive oil
1 small onion, thinly sliced
1 green pepper, sliced
10 baby carrots, sliced (or 1 large carrot sliced)
1 Tbsp soy sauce (low sodium if your doctor threatened you)
1 tsp cornstarch
1 tsp paprika
1 cup chicken broth, (fat free if you're worried about your waistline)
2 Tbsp tomato sauce
salt and pepper to taste

Place chicken in a bowl. Add taco or fajita seasoning and 1/4 cup water. Mix until well coated. Set aside.

Pour olive oil in a large pan. Turn heat to high and when ready place chicken in hot oil. Sear on high heat turning every few minutes to make sure chicken is thoroughly browned and cooked. Remove chicken to a bowl and set aside.

In the same pan, add onions, green peppers and carrots. Stir for a few seconds to coat with the leftover chicken juices. Add soy sauce and stir. Turn heat to low and cover for one minute. Meanwhile, combine cornstarch, paprika and chicken broth in a bowl. Stir until there are no lumps. Turn heat to high, remove lid and pour broth over vegetables. Immediately add chicken and stir to coat with the sauce. Add tomato sauce and salt and pepper to taste. Let cool for 2 minutes. Sauce will thicken as it cools.

Serve over pasta or rice.

Nutritional Info (Per serving)
Calories 334.58, Total Fat 4.73g, Cholesterol 136.88mg, Sodium 676.28mg, Potassium 977.69mg, Total Carbohydrates 13g, Fiber 3.51g, Sugar 6.21g, Protein 57.3g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  

If there is one food item that I absolutely despise, will not consume, buy or even bring into the house, it's mayonnaise. I cannot bring myself to eat mayo. In fact, I'm not a condiment girl at all. I can handle ketchup in some cooked stuff as long as I don't taste it and I can tolerate mustard in small amounts and only in specific foods (such as this sandwich). But mayo? NO. The texture, the smell, the taste... all make my stomach turn. I'm so fussy when it comes to condiments. You don't wanna know what happens when a restaurant accidentally forgets and pours mayo on my order. It's not pretty. 

Okay, I'm going to stop dissing mayo now.

There are tuna sandwiches, and there are tuna melts. Then there is my tuna melt sandwich. Most tuna sandwiches are lathered in evil mayo (okay, maybe I'm not done dissing mayo yet). This sandwich is not doused in mayo. It's much lighter and relies on fresh vegetables and dried herbs to dress it up. It's also easier on the waistline yet very filling. But more importantly, it just tastes divine.

Let me show you...

Who's invited to the party - Tuna (of course), onion, green pepper, olive oil, lemon juice, vinegar, mustard, parsley, dill, salt & pepper, dairy free cheese and some whole wheat bread.

It doesn't matter if it's chunk or flaked because you're gonna mash it anyway. Make sure to drain it well though. You don't want any water running out of your sandwich and making your bread soggy. Give it a few stirs to break it up a bit.

Add the lemon juice. OK, I don't have real lemons. Bottled is fine. We're not gonna fret over a teaspoon. Now, if we were making a lemon cake that would be a different story. Then I would urge you to use real lemons because... well, the bottled stuff is just nasty in cakes. Take my word for it. I've been there. It's a very bad place. I still have nightmares. Not really, but you know what I mean. Moving on...

Add the vinegar. You can add balsamic but I prefer white. Speaking of balsamic... the first time I introduced balsamic vinegar to my husband (who is totally not a foodie and knows very little about what he eats other than the fact that it tastes good), the conversation went something like this:

Hubby: hmmm, smells good, watcha cooking?

Me: Roasted potatoes with balsamic vinegar.

Hubby: (his eyes widened) ... ballsmackin' what?

From that moment on balsamic has been referred to in this household as ballsmackin' vinegar. I stopped serving it to guests to avoid the awkwardness of explaining why I'm serving ballsmackin' at the dinner table.

Drizzle the shiny, happy, green olive oil.

Now, remember when I said I can tolerate mustard in small amounts? This is it. Any more than that and my nose will turn up. But if you are a fan of mustard, go ahead and drop a couple of teaspoons or even a tablespoon. Whatever makes you happy.

Add the onions. Be a complete tool and forget to take a picture of the onions. They are in there though. Add the parsley...

...and the dill. I love dill. It's one of my favorite herbs. Dill has a tangy slightly minty bite to it. If you don't like dill, try basil or Italian seasoning. It's all good. Give it a stir. At this point you want to taste it. Add more seasoning and salt and pepper to your taste. If it feels too dry, drizzle a bit more olive oil.

Add the green pepper. And stir.

Sometimes I will add lettuce and other fresh greens to this and eat it like a salad without bread. It is delicious that way too.

Now, here's what I do because I'm awesome, and I just thought of this while the camera was in my hand. I want a toasted Tuna Melt Sandwich. Observe...

Turn on your broiler. Take the bread and lay it on a baking sheet lined with foil. Put it under the broiler until it turns nice and golden.

Now, flip it over and spray this...

Not too much though, you just want a light mist on the surface of the bread. I love this spray stuff. Whoever came up with it is a genius.

Take your favorite seasoning blend and give it a generous sprinkle like so...

Now, you do not want this side to crisp up or turn brown. This is the side we are going to fill with tuna. So it needs to stay soft. When it just barely gets a hint of color, remove it from the oven promptly. Set aside two slices, and use the other two for the tuna.

Divide your tuna in half or if you are making one sandwich, like me, take half your tuna mixture and store it covered in the fridge until you are ready to make the next sandwich. Pile the tuna on top of the bread. Gently press down so it sticks to the bread a little.

Sprinkle the dairy free cheese or whatever cheese you like. Return it to the broiler. Watch until the cheese just melts.

Place the lettuce on top or discover way too late in the process that you do not have any lettuce and feel compelled to call the airhead patrol. Place the remaining toasted bread slices on top and cut each sandwich in two.

Does that not look delicious and inviting...

ENJOY!

Dairy, Egg & Nut Free Tuna Melt Sandwich
Makes two sandwiches, serves 2

1 can (170 gr) flaked light tuna, packed in water, well drained
1 tsp lemon juice (bottled is fine)
1 tsp vinegar
1 tsp olive oil
1 tsp mustard
1 Tablespoon minced onion (or 1/2 tsp onion powder)
1 tsp parsley flakes
1 tsp dill weed
1/2 cup green pepper, finely chopped
salt and pepper to taste
4 slices whole wheat bread
1/4 cup dairy free cheese (I use Daiya Mozzarella Style)
2 lettuce leaves (optional)

Flake the tuna with a fork. Add lemon juice, vinegar, olive oil, mustard, onion, parsley and dill. Mix until combined. Add a bit more oil if it looks too dry. Add green pepper, then salt and pepper to taste. Set aside for a few minutes so flavors can incorporate.

Turn on your broiler. Place bread slices on baking sheet. Broil until golden brown. Remove from oven and turn to the untoasted side. Lightly spritz with cooking spray then sprinkle with Mrs. Dash or your favorite seasoning. Return to oven and broil for another minute. Watch so that it does not turn brown. It should be barely toasted. Remove from oven. Keep two slices on the tray and set aside the other two. Pile the tuna on top of each slice dividing it between the two slices equally, making sure to spread it to the edges. Press down gently on the tuna so that it can adhere to the bread. Top with dairy free cheese then return to oven. Broil until cheese is melted. Remove from oven and add lettuce then top with the remaining slices of bread.

Press gently and slice diagonally so that each sandwich makes two triangles. Serve at room temperature or eat them right away because you're starving. 

NOTE: You can store leftover tuna mixture covered in a plastic container in the fridge. Then it's ready for the next time you want to make a sandwich.

Nutritional Info (Per sandwich)
Calories 278.31, Total Fat 7.59g, Cholesterol 20mg, Sodium 588.3mg, Potassium 259.94mg, Total Carbohydrates 29.92g, Fiber 5.34g, Sugar 4.39g, Protein 23.5g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.   

After the delicious mess I made last night with those cinnamon roll waffles I just had to make something healthy, if nothing else than to justify to myself that I am not a heathen. 

Please meet Banana Squares - my all time favourite healthy snack (I also happen to love granola bars for a snack but they cease to be healthy if I can't stop at two bars). These banana squares are low in fat and sugar but are super moist and yummy.  They do not have that "hollow" taste you get with store bought fat free stuff but they are full of flavour.

You can make them fat free and sugar free by omitting the chocolate chips... but why do that. Chocolate and banana are a heavenly combination. Look at the nutritional info for both. I'll let you decide if the melty gooey chocolate chips are worth it. 

Dairy, Egg & Nut Free Low Fat Banana Squares
Yields 24 two inch squares

1/2 cup soy milk
1/2 Tablespoon vinegar
2 cups whole wheat flour
1/2 cup Splenda granulated
1/4 cup Splenda Brown Sugar Blend
1 Tablespoon baking powder
1 tsp baking soda
3 medium mashed bananas
1 1/2 tsp vanilla extract
1/3 cup unsweetened applesauce

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan with dairy free cooking spray. In a small cup combine soy milk with vinegar and set aside.

In the bowl of a mixer, combine flour, Splenda sugars, baking powder and baking soda. Add mashed bananas, vanilla, applesauce and soy milk mixture. Beat on low until ingredients come together then increase speed to high for just a few seconds until it looks like cake batter. Stir in chocolate chips, if using.

Pour into prepared pan and gently spread to the edges. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool for ten minutes then invert onto a wire rack to cool completely. Or dig into them while they're warm and devour them. 

NOTE: You can also bake these in a muffin tray; just check them at 15 minutes. If you want to make them fat free and sugar free just omit the chocolate chips.

Nutritional Info (Per square)
With Chocolate Chips
Calories 78.5, Total Fat 1.28g, Cholesterol 0mg, Sodium 116.6mg, Potassium 73.17mg, Total Carbohydrates 15.86g, Fiber 0.92g, Sugar 2.05g, Protein 1.52g

Without Chocolate Chips
Calories 61.74, Total Fat 0.23g, Cholesterol 0mg, Sodium 116.2mg, Potassium 73.17mg, Total Carbohydrates 13.64g, Fiber 0.72g, Sugar 2.05g, Protein 1.37g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  

We seem to be on a cinnamon kick lately. I have created something very evil today. It's late in the afternoon and my daughter is asking for cinnamon rolls. Since yeast requires patience (which my little girl does not possess at the moment) I came up with something fast. Enter cinnamon waffles...

These are very good, people. I won't even talk about the gooey ooey stuff. Just look at the picture... 

They did not last...

Eat 'em and weep, people... eat 'em and weep.

Dairy, Egg & Nut Free Cinnamon Roll Waffles
Yields 6 Belgian Waffles

3 cups soy milk
6 Tablespoons canola oil
1 tsp vanilla extract
1/2 cup brown sugar, firmly packed
2 cups whole wheat flour
1 cup bran flakes
2 Tablespoons baking powder
2 tsp ground cinnamon
1 tsp salt

Cinnamon Syrup
1/4 cup dairy free margarine
2/3 cup brown sugar, firmly packed
1/4 cup unsweetened applesauce
2 tsp ground cinnamon

Icing
1 cup icing sugar
2 Tablespoons soy milk
1/2 tsp vanilla extract


Preheat waffle maker and grease with dairy free cooking spray. In a large bowl, combine soy milk, oil, vanilla and sugar. Stir until well mixed. Add flour, bran flakes, baking powder, cinnamon and salt. Mix until just combined. A few lumps are fine. Avoid overmixing as it will toughen the batter. Drop with ladle onto griddle or waffle maker and bake according to manufacturer instructions.

For the cinnamon syrup, combine melted margarine, sugar, applesauce and cinnamon. Stir until smooth then drizzle over warm waffles.

For the icing, combine icing sugar, soy milk and vanilla. Stir until smooth then drizzle on top of cinnamon syrup.

NOTE: Please keep in mind that Belgian waffles are bigger than regular square waffles (i.e. massive and could feed an entire village). They are normally divided into quarters. I typically serve two quarters per person.

Nutritional Info (Per 1/4 Waffle with syrup and icing)
Calories 181.53, Total Fat 6.13g, Cholesterol 0mg, Sodium 259.4mg, Potassium 94.4mg, Total Carbohydrates 30.37g, Fiber 1.71g, Sugar 19.37g, Protein 2.29g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.    

Since my health is temporarily compromised and I'm functioning at half capacity (not to mention I feel like a walking zombified pharmacy), my husband has volunteered (under extreme duress) to help keep this household in running order by sharing some of the household responsibilities. That includes basic culinary survival skills. 

We (meaning I) decided that ordering pizza and buying Hungry Man frozen dinners are not acceptable sources of nourishment (not long term anyway). So, I set upon a journey to teach my husband how to make real home cooked food. We agreed that this would also include dessert because life is no fun without dessert, right? His favorite dessert/breakfast/lunch/supper/snack is cinnamon rolls, or anything cinnamon for that matter. Our daughter is the same way. There's a catch, though. It has to be a cinnamon treat that tastes like cinnamon rolls but doesn't take a lot of time (i.e. patience) or effort (read: skills). 

Because god forbid I get hit by a bus or something, both he and our daughter would be totally distraught without cinnamon rolls. And I won't be able to bake it from the grave.. or coffin.. or whatever. What an inconvenience my death would cause.

Keeping in mind that TJ, my beloved and dear husband, can barely boil water (he gets credit for trying, though) this recipe is fairly easy; meaning you can't screw it up even if you tried. Please bear with us; this is a tutorial of sorts. It's my first time teaching and apparently I suck at it. According to T, I don't articulate well and my directions lack focus and specificity. His words not mine. Me? I don't use that kind of language on my blog. No sir, we're simple folk here.

Anyway, we have a cake to bake so it's SHOWTIME!

Starring - a box cake mix (yes, I know, but this is supposed to be easy, remember, "NOVICE" is the key word here. Next week we'll try the cake from scratch bit), soy milk, oil, sugar, baking powder, vanilla and cinnamon. 

Put everything out on your work space. Get your tools ready, too. And turn on the oven to 325 degrees.

Now, start by combining the brown sugar and cinnamon in a bowl then set aside. Yell at your spouse for forgetting to put brown sugar in the recipe then discover it's in the recipe afterall; you just didn't see it there. 

Find your lovely kitchenaid bowl. Dump the cake mix and baking powder in. Did I mention that kitchenaid mixers are awesome. My kitchenaid is my best friend. That's right - it's a great listener, doesn't talk back and does all the hard work for me. More importantly, it doesn't judge me especially when I land face first into a pan of  brownies. So make friends with your kitchenaid; love it, take care of it; do not upset the kitchenaid. Anyway, moving on...

Forget to do the nondairy buttermilk just like me because I'm an absent minded fool. Place 1 tablespoon of vinegar in a small pitcher and top it up to one cup with soy because your little girl is allergic to milk and the real thing would kill her. Also forget to take a picture of the vinegar. What can I say. I'm not perfect... shocking, I know!

This is the time to figure out which attachment to use depending on what you're doing. We're making cake batter. Therefore, the flat beater attachment is what we need. Okay, stop playing with all the buttons. Focus on the task at hand. Beater attachment, done. 

Take 15 minutes to figure out how to attach the flat beater to the kitchenaid head. Curse, whine, ask for help (and be denied - I got hit by a bus, remember?), then curse some more before you finally figure it out. Good. Bring it on! 

Discover that you've used the teaspoon measurement for the cinnamon instead of the tablespoon. Proceed to ask your spouse how to convert a teaspoon into a tablespoon and put her death on pause for now and complain that she should have mentioned that mistake instead of just snarking. Figure out that you need an extra tablespoon of cinnamon and go back to add it to the brown sugar. 

Add the oil, applesauce and buttermilk - otherwise known as the wet ingredients. Yell at your spouse for not  including applesauce in the recipe then discover it's there too.  Learn the valuable lesson that you cannot skim through a recipe but have to actually read it.  

Mix on low speed (if your name starts with T, that means turn the switch to number 2) to get them combined, then turn speed to medium high (again, if your name starts with T, that means switch goes to number 6) and beat it like a red headed step mule for 2 minutes. No, trust me, it will not get tough. All that applesauce will make sure it's still tender. Now, when the 2 minutes are up, it should look like this...

Okay, we're done with the cake part. Set it aside for a bit and prepare your baking pan. Find the non stick 9x13 cake pan. There's no need to drag your ass to the garage to grab the tape measure out of your tool box. It should say right on the edge of the pan (or on the bottom if you're using the pan your mother-in-law got you for Christmas) what size it is. Find your non dairy baking spray. Please do not use the butter flavoured stuff; even though it's fake butter, it still has milk in it and will make your daughter swell to the size of Big Bird. 

Spray the pan liberally because if you don't the cake will stick. Hear that? It's the sound of the oven beeping to let you know it's now ready to receive the cake because it's reached the desired temperature. Pay attention when you're spraying the darn pan; do not spray the counter top or stove... or other people in the room. 

Pour half of the cake batter into the pan and gently spread a thin layer. I know it looks very thin right now but it will rise nicely as it bakes. Trust in the force, you must, young padawan; a powerful ally it is.

Show off your lack of coordination by flinging your arm all the way to the other side dripping batter off the spatula all over the place while pouring the rest of the batter all over the tray. Watch as your spouse winces because she's a clean (and control) freak...

Now, remember that cinnamon and brown sugar we parked on the side? It's the show stopper. Grab that puppy and sprinkle half of the mixture on top of the batter. It looks like a helluva lota sugah! But do not worry, it will all be fine.

Pour the rest of the cake batter on top and very gently nudge it to cover as much of the sugar as possible. As if that's not enough, add the rest of the sugar mixture on top. Then take a knife or fork and swirl back and forth, like an artist creating a masterpiece. Lick the knife before putting it in the sink. Debate whether you should take a spoon and eat all the batter right now instead of baking it. Resist the urge to do that. 

Proceed to open the oven and let all the heat out while you go get the pan. Get scolded; close the oven and wait for temperature to go back up. Have pan ready. Put it in the middle rack of the oven. If your name begins with T, put your silicone gloves on and take your glasses off (like you're going on a mining expedition) and carry the pan to the oven.

Wait impatiently for it to bake. Give up waiting after 5 minutes. Go play WoW or TOR... or some other game where one of your guild members calls himself Latex Funbags. 

Hear the oven beep and rush down to the kitchen. Smell that heavenly scent of cinnamon.

When the cake comes out of the oven it will look like this...

Lordy lord... this looks super yummy. But we're not done yet. We gotta put da glaze baby, da glaze.

Mix some icing sugar and soy milk with a drop of vanilla. Forget to take a picture because you're not all there yet and you're living in your own head. Pour the glaze on to the pretty, pretty cake while it is still piping hot.

Actually, it's better if you pour the glaze as soon as the cake comes out of the oven. You want it to soak all that sugary goodness. Use a small spoon to gently spread the glaze to the edges cuz they often get missed. I love the edges; they are my favorite part. I'm an edge girl, I guess.

Give it about 20 minutes before you dig in. Or if your name starts with T, just go ahead and pillage and plunder the hot cake, then complain (using foul language) that it's too hot but keep eating anyway cuz it's too good to stop.

And there it is folks. Look at all that gooey dripping cinnamon sugar bliss... YUMM! 

Now, go forth and make cake. Then eat it and enjoy it.

Cinnamon Bun Cake
Yields 9x13 inch cake (serves 24)

1 box cake mix, white (dairy, egg, & nut free)
1 tsp baking powder
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 cup soy buttermilk (1 cup soy milk +1 tablespoon vinegar)
1 cup brown sugar, firmly packed
1 1/2 tablespoon ground cinnamon
1 cup icing sugar
3 tablespoon soy milk
1/4 tsp vanilla extract

Preheat oven to 325 degrees. Grease a 9x13 inch baking pan with dairy free cooking spray and set aside. Combine brown sugar and cinnamon in a small bowl and set aside.

In the bowl of a stand mixer, combine cake mix, baking powder, canola oil, applesauce and soy buttermilk. Stir on low speed until ingredients come together then beat on high speed for 2 minutes. Pour half the batter into prepared pan and sprinkle with half of the cinnamon sugar mixture. Spoon the rest of the batter onto the cake. Top with remaining sugar mixture. Swirl with a knife to combine. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean.

In a small bowl, combine icing sugar, soy milk and vanilla. Pour on top of cake while still hot. Let cool then slice or eat it hot right out of the pan like a heathen.

Nutritional Info (Per Serving)
Calories 197.19, Total Fat 5.23g, Cholesterol 0mg, Sodium 218.5mg, Potassium 32.73mg, Total Carbohydrates 36.92g, Fiber 0.35g, Sugar 26.34g, Protein 0.85g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.   

I always seem to have an excuse for why I don't post more often. It's not that I'm not baking and concocting; believe me, I'm constantly in the kitchen conspiring with me, myself and I to come up with good eats. It's just that I never get around to posting pictures and recipes but I promise I will try harder. Needless to say, the past few weeks have been really hard on me. I'm not going to bore you with the details but suffice to say that I've been experiencing a recurring and prolonged allergic reaction to something unknown. I am working on trying to figure it out and will update soon. In the meantime, I could not let Valentine's Day go by without doing something for my dear husband. I may not be in the mood for much love when I look like one big swollen hive half the time, but a lot of love went into making those precious hearts.

This dessert was made on a whim and took 30 minutes from start to finish. It's perfect if you're short on time (read: debilitated and functioning at half capacity). Although each bite tastes sinfully decadent this little dessert is almost guilt free. It's very low on calories given that the batter is practically fat free. It may not look like much in the pictures (blame that on the fact that I am sick and can't see straight to save my life right now) but trust me when I tell you - this piece of yummy goodness is so addictive you will not be able to stop. You may be tempted to omit the cereal but it's presence emulates nuts. Try it with the cereal; you will not regret it.

These hearts are best served cold as they do firm up quite a bit when chilled and become very fudgy, almost like a chewy chocolate bar. Try them frozen too. Incredible...

Enjoy!

Rocky Road Hearts
Yields 10x15 inch tray (serves 30)

2 cups granulated sugar
1 3/4 cups unbleached all purpose flour
3/4 cup cocoa powder, sifted
4 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 cups soy yogurt, any flavour
2 cups miniature marshmallows

Topping
1 cup dairy free chocolate chips
1/4 cup sunbutter or other peanut butter alternative
1 tablespoon dairy free margarine
1/2 cup soy milk or rice milk
1 cup crispy rice cereal

Preheat oven to 350 degrees. Grease a 10x15 inch tray with dairy free cooking spray and set aside.

In a medium size bowl, combine sugar, flour, cocoa powder, cornstarch, baking soda and salt. Add vanilla and yogurt. Beat until all ingredients are well incorporated. The batter will be very thick almost like cookie dough. Pour into prepared tray and spread gently to even out. Bake for 15 to 18 minutes.

Remove from oven and sprinkle with marshmallows. Press marshmallows gently into the half cooked batter. Return to oven and bake for an additional 5 minutes or until the marshmallows are light golden. Watch carefully as marshmallows burn easily. Transfer to a wire rack and let cool while you prepare topping.

Combine chocolate chips, sun butter, dairy free margarine and soy milk in a small saucepan. Cook and stir over low heat until well blended. Remove from heat and stir in cereal. Spread over bars immediately. Let cool to room temperature then cut into desired shapes (I used a heart shaped cutter but you can use any shape you want). Chill and serve cold.

Nutritional Info (Per Serving)
Calories 152.21, Total Fat 3.32g, Cholesterol 0mg, Sodium 90.28mg, Potassium 16.12mg, Total Carbohydrates 29.67g, Fiber 0.8g, Sugar 17.16g, Protein 2.21g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.